Pang Duomi Toast (Wang Chuanren: Natural handmade bread without additives)

Overview

Friends who love baking should not miss this toast. It has no milk, no eggs, and only a little bit of milk powder. Without the rising power of eggs, would bread be fluffy? I hesitated for a long time, and finally decided to give it a try. Unexpectedly, this toast was so good - the texture was delicate, soft, and the taste was slightly salty. It actually reminded me of the white bread I had eaten when I was a child! Therefore, a good recipe is the first condition for the success of bread! The only drawback is that I lowered the heat when baking, and the sides and bottom of the bread were white. Next time, I need to raise the heat a little.

Tags

• baking
• children
• breakfast
• high gluten flour
• high sugar tolerant yeast
• milk powder
• unsalted butter
• white oil
• white sugar
• salt
• water

Ingredients

Steps

1. 1 Put all the ingredients except unsalted butter into the bread bucket (be careful not to let the salt come into contact with the yeast, because the salt will inhibit the fermentation of the yeast), stir with chopsticks until there is no dry powder, start the "dough kneading" program, pause the bread machine when the dough is kneaded, and pinch the dough. If the dough is very soft (softer than the dough for making steamed buns) and there is very little batter on your hands, it means the dough has the right humidity.

   

2. 2 After a "dough kneading" process is completed, cover the dough with plastic wrap and put it in the refrigerator for 20 minutes (because the machine will generate heat during operation, so in order to prevent the dough from starting to ferment prematurely, it must be refrigerated. At the same time, refrigeration will also change and destroy the original structure of the dough tissue, making it easier for the glove film to come out)

   

3. 3 After 20 minutes, take it out, add butter, and start the "dough kneading" process again (I didn't take pictures of the following steps of rolling the dough. My hands were greasy and I really didn't want to take pictures with my phone. Fortunately, I took pictures when I made black tea toast last time, and I used them this time)

   

4. 4 Prepare 10 grams of olive oil and a brush, take out the dough, hold one end of the dough with one hand, and throw the other end of the dough onto the counter once with the other hand. Pick up the dough that fell off the counter and throw it again. Repeat the dough throwing action 6 to 10 times. The dough will become longer and longer after being beaten. If the dough breaks as soon as you drop it, or becomes drier the more you drop it, it means the dough is not moist enough. Add water or milk, and be careful to add it little by little. Brush a layer of olive oil on the surface of the rolled dough

   

5. 5 Fold the dough in half, pick it up and continue to throw it in the same way as before, throw it 6-10 times, brush with oil again, fold it in half again, throw it again, fold it in half again, throw it again...and so on

   

6. 6 When you feel that the dough in your hand becomes softer and softer as you drop it, and it will become long and thin without breaking after being dropped for more than ten times. The dough will have a particularly wonderful soft and elastic feeling when you hold it. It is almost time to take off the glove film. At this time, you need to check the status of the dough at any time to avoid excessive beating and tearing of the gluten, which will waste all your efforts.

   

7. 7 Apply some oil on your hands, take a small piece of dough and slowly stretch it out. The dough will become thinner and more transparent. If you beat for half an hour and the glove membrane doesn’t come out, don’t continue to beat it, because it’s probably not that the dough is not strong enough but that your technique of stretching out the glove membrane is not up to par. Follow the steps below, and the subsequent fermentation will be in place, and the bread will be soft and stringy. There will definitely be no problem

   

8. 8 Round the dough and return it to the bread pan

   

9. 9 Cover with a piece of baking paper and flick some water drops on it with your hands

   

10. 10 Cover the bread machine with a damp towel and let the dough rise naturally. This is the first fermentation. The fermentation is controlled to double in size in about two hours. The secret to soft and stringy bread is slow fermentation! The bread produced through slow fermentation has a more stable and mature texture, smaller holes and a softer texture. So when I make bread, as long as the weather is not particularly cold and the dough cannot rise without using the fermentation function of a bread machine or oven, I will let the dough ferment naturally for the first fermentation. And I don’t cover the fermentation with plastic wrap, because the plastic wrap is not breathable.

    

11. 11 When the dough has doubled in size, dip your finger in water and poke a hole in the dough. Pull out your finger. If the hole does not change, it means the dough is fermented properly. If the hole pops up quickly, it means there is insufficient fermentation. If the area around the hole sinks significantly or quickly, it means the fermentation is over-fermented.

    

12. 12 Take out the fermented dough, press it on the countertop to deflate, divide it into three equal parts, round it up, cover it with plastic wrap and let it rest for fifteen minutes

    

13. 13 Roll the dough into an oval-shaped thin pancake. It needs to be thinner to completely vent the air. When rolling out, you will hear the bubbles popping from the dough. If there are still small bubbles on the edge, you can use a toothpick to pop them. In short, the air must be completely drained.

    

14. 14 Flip the oval-shaped dough over and fold it in thirds from top to bottom

    

15. 15 Process the three small doughs in this way, then cover them with plastic wrap and let them rest for fifteen minutes

    

16. 16 Copy it into a long strip again

    

17. 17 After turning it over, thin the bottom edge and roll it into a roll from top to bottom, making sure the bottom edge is tightly glued. Generally, 2.5 turns is more suitable. If you feel that the surface of the roll is not smooth enough, you can repeat the previous steps of exhaust rolling to make the roll tighter, smoother and more beautiful

    

18. 18 Roll up all three pieces of dough and place them side by side in the toast box. I multiplied all the ingredients by 2 and made two toasts. At this point the dough has basically returned to the size it was before fermentation. The toast baked from the completely deflated dough will have a denser and more delicate texture. After placing it, cover it with plastic wrap for the second fermentation

    

19. 19 For the second fermentation, you can put it in the oven, turn on the "fermentation" function, and maintain a temperature of about 30 to 35 degrees for fermentation. When the mold is about 70-80% full, you can put it into the preheated oven for baking. It can be seen that the surface of the fermented dough is smooth and flat, with no bubbles. This is the effect of complete exhaustion after the first rise.

    

20. 20 Place in the preheated oven at 170 degrees Celsius and 190 degrees Celsius and bake for 30 minutes. Pay attention after entering the oven and cover it with tin foil to prevent it from getting too dark. After baking, take out of the oven, pour the bread out of the mold, and brush a layer of melted butter on the surface of the bread while it's still hot. Place it on a wire rack to dry until it reaches palm temperature, put it into a ziplock bag, tie the bag tightly, and enjoy after it is completely cooled.